Go Back

Whiskey Pineapple Chicken

Whiskey chicken gets a tropical BBQ twist with a pineapple marinade and caramelized whiskey-pineapple glaze. Grill the chicken until richly browned, then top it with quick-grilled pineapple rings for a sweet-savory, smoky finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs Use bone-in or boneless; thighs stay juicy and caramelize well on the grill.
Whiskey pineapple marinade
  • 0.5 cup pineapple juice
  • 0.25 cup whiskey
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 2 garlic, minced
  • 1 tsp fresh ginger, grated
Grilled pineapple
  • 1 grilled pineapple slices Plan on slicing pineapple and grilling it just until warmed and lightly charred.

Equipment

  • 1 grill

Method
 

Make the pineapple-whiskey marinade
  1. In a bowl, mix pineapple juice, whiskey, brown sugar, soy sauce, garlic, and ginger until the sugar dissolves and the marinade looks glossy.
  2. Reserve 1/3 cup of the marinade for basting, then set the rest aside for marinating.
Marinate
  1. Place chicken thighs in a container and coat with the reserved marinade; refrigerate for 1-4 hours, so the surface turns deeper golden-brown as the flavors soak in.
Grill the chicken and glaze with basting
  1. Preheat the grill to medium heat and place chicken on the grates, grilling for 6-7 minutes per side while basting frequently with the reserved sauce.
Grill the pineapple
  1. During the last part of cooking, grill pineapple slices for 2 minutes per side until warm, lightly charred, and ringed with grill marks.
Serve
  1. Serve the caramelized whiskey-pineapple chicken with the grilled pineapple on top or alongside for a sweet smoky finish.

Notes

For best caramelization, pat chicken dry before grilling and baste often during the final minutes with the reserved marinade; this helps the glaze cling without steaming. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2 months (freeze without pineapple if possible). Dietary swap: replace soy sauce with tamari if you want a gluten-free option.